Authentic hummus recipe

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Authentic hummus recipe

I thought I'd try the (Nigella?) recipe for lamb with pomegranate molasses that somebody posted recently. The sauce has a hummus base and I'd like to make my own. When I've made it before, though, it's never really tasted like it did in Israel or like I've tried in the best Middle Eastern restaurants. So what's the secret to "authentic" (and great-tasting) hummus? Thanks.

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